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Home , Abuelita, Apple juice, Biscuit, Cake, Carrot cake, Crisp (chocolate bar)

CHAPTER 6 Recipes

134 & from Around the World 140 Breads 142 146 148 152 157 Appetizers 160 Main Dishes 167 171 Side Dishes 134 recipes Raisin breads & cakes from around the world 135 Prize Raisin Japanese Rice Raisin Bread Makes: 3 loaves

INGREDIENTS 3 3 /4 cups warm water 1 teaspoon active dry 2 teaspoons agave (or 1 tablespoon granulated ) 3 3 /4 cup Recipe courtesy of RAC 1 tablespoon softened Japan. 2 teaspoons From 1915 Sun-Maid 5 to 6 cups bread flour recipe book. 3 cups 3 cups dried 1 cup chopped peanuts

METHOD 1. In a large bowl, combine water, yeast, agave syrup, and stir 3. Coat three 9 x 5-inch loaf pans with pan spray, and line the to dissolve. Set aside at room temperature until foamy, about bottom and short sides with a strip of parchment paper. Turn 10 minutes. risen out onto floured surface, and with a rolling pin, 2. Stir in rice flour, butter, salt, and enough bread flour to create roll into an 18 x 24-inch rectangle. Mix together raisins, apples, a firm dough.T urn out onto a floured surface and knead and peanuts and sprinkle evenly across the dough. Starting 8 to 10 minutes, until smooth and elastic. Add more flour only on a long edge, roll the dough up into a log. Cut the log into as needed to reduce stickiness. Return to the mixing bowl, three 8-inch loaves, and place into pan seam-side down. dust the top lightly with flour, and cover with a damp cloth Dust with flour, cover with plastic wrap, and rise again for 30 or plastic wrap. Rise at room temperature until doubled in minutes. Preheat to 350°F. volume, about 1 hour. Punch dough down and let rise again 4. Bake until golden brown and hollow sounding, about until doubled, another 30 minutes. 40 to 60 minutes. The internal temperature should reach 210°F. Cool for 10 minutes, remove loaf from the pan, and cool completely on a rack. Featured in the Souvenir METHOD California Raisin Recipe Book 1. Stir yeast into water in a large mixing bowl. Let stand 10 minutes to dissolve. Corn Flour Raisin created for the 1915 Panama Pacific 2. Mix in 3 cups flour, stirring well with a wooden spoon (or mix with paddle Makes: about 20 pieces International Exposition, this Prize attachment of an electric mixer). Cover and let stand at room temperature Raisin Bread recipe was selected overnight, or until risen. Ingredients 1 from thousands submitted. 3. Heat milk in a saucepan or microwaveable container, just until little bubbles break /2 cup Sun-Maid raisins Recipe courtesy of Betty’s 3 the surface; add sugar, or butter, and salt. Cool to lukewarm. 1 /4 cups all-purpose flour Kitchen Magazine. Makes: 3 loaves 4. Mix milk with the yeast mixture. Gradually stir or beat in 6 cups flour to make a stiff 1 cup finely ground cornmeal dough, about 10 minutes. 1 teaspoon active dry yeast INGREDIENTS 1 5. Add raisins; knead on a lightly floured surface until dough is smooth and elastic. 1 ( /4-ounce) package active dry yeast 1 Place in a large, lightly oiled bowl. Cover and let rise at room temperature until 2 Method 1 / cups potato water* 1 1 doubled, about 1 /2 hours. 1. Rinse and drain raisins to moisten. Set aside. About 9 /2 cups all-purpose flour, divided 6. Preheat oven to 350°F. 2. Mix flour, cornmeal, and yeast in a large bowl. Add enough 2 cups milk 7. Shape into 3 loaves. Place in greased 9 x 5-inch loaf pans. water to form a soft dough. 3 tablespoons granulated sugar 8. Bake 1 hour or until golden brown and bread sounds hollow when tapped. 3. Lightly coat a pan (9 x 9 or 9 x 13-inch) with oil and 1 tablespoon lard or butter Cool in pans 15 minutes; remove to a wire rack to cool completely. sprinkle with half the raisins. Place dough in pan. Let rise until 1 tablespoon salt 9. For a softer crust, brush tops with water and sprinkle lightly with granulated sugar. double, about 1 hour. 1 (15-ounce) package Sun-Maid 4. Top with remaining raisins. Bake in steam oven for 35 to 40 Natural Raisins *Water used for boiling potatoes, cooled to lukewarm. minutes until set. Cut into squares to serve. 136 recipes Raisin breads & cakes from around the world 137

Almond Laced Naan with Raisins Saint Lucia Buns

From The Dance of : Classic Indian In Sweden, the day of Saint Lucia for Today’s Home is celebrated on December 13 Kitchen; Wiley with lightly sweetened saffron 2005; reprinted buns decorated with raisins. with permission from the publisher, and author Laxmi Hiremath. Makes: 20 buns

INGREDIENTS 1 cup butter, melted 1 /2 teaspoon saffron threads, finely The oven-baked flatbread naan Method crumbled has many variations, including 1. Combine the flour, , sugar, salt, and yeast in a food processor, and 1 cup milk those livened up with golden pulse until mixed. Add the , egg, oil, and saffron mixture. Pulse until crumbly. 3 /4 cup granulated sugar raisins and spices. With the machine running, gradually add milk, then the water through the feed 1 teaspoon salt tube in a steady stream. Process until the dough comes together into a ball and 1 2 packages ( /4-ounce each) active begins to clean the sides of the bowl. Makes: 12 naans dry yeast 2. Place dough on a work surface; lightly coat both your hands with oil and knead 6 cups all-purpose flour INGREDIENTS well for 6 to 8 minutes, the dough should be medium-soft, and hold an impression 2 eggs 1 4 cups unbleached all-purpose flour when pressed. Form into a smooth ball, cover loosely with kitchen towel and let rest /2 cup Sun-Maid Natural Raisins additional for dusting in a draft-free spot for 4 to 6 hours or until the dough doubles in volume. or currants, plus more for 2 teaspoons baking powder 3. Lightly oil your hands, punch down the dough, and place on a floured work surface decorating 1 teaspoon sugar and knead briefly until smooth. Divide into 12 portions, and roll each portion 1 egg white 1 teaspoon salt between your hands to form a smooth ball, put on a baking sheet about 2 inches Method 1 teaspoon active dry yeast apart and cover with a kitchen towel; set aside until the dough doubles in volume, 1 1. saffron threads into melted butter. Let stand 30 minutes for flavor to intensify. /2 cup plain yogurt for 15 minutes. Place a ball of dough on lightly floured work surface and roll it out 1 2. Heat milk just to a simmer then immediately remove from heat. Stir in melted butter, sugar, and salt. Pour into 1 large egg, slightly beaten into a 5-inch circle or oval shape and a tad more than /8-inch thick, dusting lightly mixing bowl and cool until just warm to the touch. Stir in yeast and let stand 10 minutes. 3 tablespoons oil with flour as necessary. Sprinkle some and raisins; press firmly and finish 1 1 teaspoon saffron threads dissolved in the naan. 3. Beat 3 /2 cups flour into yeast mixture. Stir in eggs until well blended. Add just enough of the remaining flour to 2 tablespoons hot milk 4. Repeat with remaining dough. Brush the tops of each naan with water, oil, or butter. form a soft dough and it pulls away from the sides of the bowl. Dough should be very soft but not too sticky. 1 /2 cup warm, whole, or 2% low- Preheat the oven to 500°F. Sprinkle cornmeal on a baker’s peel or the backside of a 4. Transfer dough to a large greased bowl and turn to coat all sides. Cover with a clean towel and let rise until milk large baking sheet. Place 2 to 3 naans on prepared baker’s peel or sheet, brush the doubled, about 1 hour. 1 /4 cup plus 2 tablespoons warm water tops with water, slide naans directly onto the stone or quarry tiles (do not use 5. Punch down dough. Knead lightly two or three times on a floured surface. Pinch off golf ball size pieces and roll 1 Thinly sliced almonds a baking sheet). Bake 4 or 5 minutes until lightly speckled. Transfer in a cloth-lined into /2-inch thick ropes. Shape into S-shapes, coiling the ends. Place on a baking sheet. Cover with a towel and 1 /2 cup raisins basket. Naans are at their best when hot. let rise until doubled, about 30 minutes. Cornmeal for the peel or baking sheet 6. Preheat oven to 375°F. 7. Brush buns with egg white and place one raisin in the center of each coiled end. 8. Bake until golden brown, 15 to 18 minutes. Wrap airtight to store. 138 recipes Raisin breads & cakes from around the world 139

Stollen Royal Recipe courtesy of the King Arthur Flour Company, kingarthurflour.com

Stollen is a made with raisins, mixed dried , nuts, and spices baked into a loaf shape and covered with powdered sugar. Some include a ribbon of and the traditional weight of a stollen is about 4.4 pounds, or 2 kilograms. During the season, the cake is called a Christstollen. , celebrates an annual Stollenfest each December to honor the traditional cake. Traditional wedding cake in the United Makes: 2 stollen, about 14 servings each Method Kingdom is a dense, not-too-sweet fruitcake, unlike the dark Sponge INGREDIENTS typically served at Christmas. Our adapted 1. Combine the flour, water, and yeast in a large mixing bowl, stirring till Sponge version is filled with , cherries, smooth. (Or use your bread machine, canceling the machine after several golden raisins, and green for 1 cup King Arthur Unbleached All-Purpose minutes of mixing.) Flour a colorful contrast. Lots of orange and 1 2. Let the mixture rest overnight at room temperature. /2 cup water add a tangy touch. 2 teaspoons instant yeast Dough 1. Add the flour, butter, egg, milk, sugar, salt, yeast, extract, and Makes: one 7 or 8-inch cake Dough vanilla to the sponge. Stir to combine, then knead thoroughly, using your 1 2 /2 cups King Arthur Unbleached All-Purpose hands, an electric mixer, a food processor, or a bread machine, till the INGREDIENTS Flour dough is very smooth and supple. 10 tablespoons butter, softened 1 1 3 /4 cup ( /2 stick) butter, cut into small cubes 2. Transfer the dough to a lightly greased bowl (or leave it in the bread /4 cup granulated sugar, preferably 1 egg machine), cover the bowl, and allow the dough to rise for 1 to 1½ hours. superfine baker’s sugar 1 /4 cup milk It probably won’t double in bulk, but will become puffy. 2 eggs 1 1 /3 cup sugar 1 /2 cups all-purpose flour 1 3. While the dough is rising, stir together the dates, raisins, cherries, flour, 3 1 /4 teaspoons salt /4 cup Sun-Maid Tart Cherries and almonds. Transfer the dough to a clean, lightly greased work surface. 3 4 teaspoons instant yeast Knead the into the dough until it is well-distributed; a good way to /4 cup Sun-Maid Dried Apricots, 1 teaspoon almond extract coarsely chopped do this is to pat or roll the dough into a rough 12 x 15-inch rectangle, 2 1 teaspoon vanilla extract /3 cup Sun-Maid Golden Raisins 1 press the fruit and nuts evenly over its surface, then roll it up like a jelly roll, 1 /2 cup chopped dates /2 cup shelled pistachios, whole or 1 starting with a long edge. Divide the roll into two pieces, shape each piece /2 cup golden raisins broken 1 into a rough 9-inch log, cover the logs, and let them rest for 10 minutes. 1 /2 cup candied cherries, coarsely chopped* /3 cup chopped candied citrus peel 4. Pat each log into a 10 x 8-inch oval. The fruit may try to “fall out” of the 1 2 tablespoons King Arthur Unbleached Method /4 cup chopped candied dough; that’s OK, just stick it back in. Fold each oval lengthwise, bringing All-Purpose Flour 1. Preheat oven to 325°F. Line the bottom of a 7 or 8-inch springform pan with Zest of one orange 1 one side over the other but leaving a 1-inch gap, as if you were making a /2 cup slivered almonds, toasted parchment paper for easier removal. Coat paper and sides of pan with cooking spray. Zest of one lemon (in other words, fold the dough not quite in half). Press 2. Beat butter and sugar with an electric mixer until creamy. Beat in eggs. 3 tablespoons orange the edge of the top half to seal it to the bottom half, tent the dough with Topping 1 tablespoon lemon juice 1 3. Add flour and mix well. 1 /2 tablespoons butter, melted lightly greased plastic wrap, and allow it to rise for 2 hours, or until it’s 4. Stir in , citrus peel, and ginger. Mix well. Purchased white fondant, optional Confectioners’ sugar noticeably puffy. 5. Bake the stollen in a preheated 350°F oven for 30 to 35 minutes, tenting 5. Add zest and . Stir just to combine. Pour into prepared pan and smooth top. *The easiest way to chop candied cherries, which it with aluminum foil after 20 minutes if it appears to be browning too 6. Bake 45 minutes; reduce temperature to 300°F and continue baking for an additional 1 hour tend to be very sticky, is by snipping each in half quickly. The finished loaves should be golden brown, and their internal and 15 to 30 minutes or until golden brown and dry crumbs cling to a pick inserted in center. with a pair of scissors. temperature should register 190°F on an instant-read thermometer. Top will be slightly cracked. Cool in pan 15 minutes. Remove sides and cool completely. Note: For a more traditional stollen, substitute 6. Remove the stollen from the oven, and brush them with melted butter. 7. Wrap well and refrigerate for up to 1 month. Traditionally, this cake may be drizzled ½ cup candied peel, citron, or angelica for the ½ cup Transfer them to a rack to cool completely. When the stollen are cool, dust periodically with alcohol of choice or fruit juice during the month. chopped dates. them heavily with confectioners’ sugar. 8. Cover with rolled fondant before serving, if desired. 140 recipes breads 141

Hot Cross Buns Sunny Whole Currant Makes: 1 dozen scones Method 1. Heat oven to 375°F. Ingredients 2. Combine , baking powder, baking 1 cup white whole-wheat soda, nutmeg, and salt in large bowl. flour Cut in butter until mixture is the texture 1 cup whole-wheat flour of coarse . 2 teaspoons baking powder 1 3. Add currants, , and 2 tablespoons From 1964 Sun-Maid /2 teaspoon baking soda 1 sugar and toss to mix evenly. recipe book. /2 teaspoon ground nutmeg 1 4. Stir in buttermilk with a fork until a soft /2 teaspoon salt dough forms. 6 tablespoons cold butter, Talk about a power cut up 5. Shape dough into a ball on a lightly breakfast. These scones 1 cup Sun-Maid Natural floured surface. Divide into 2 parts and are a high source Zante Currants shape into 2 round balls. 1 of manganese, an /2 cup coarsely chopped 6. Press into 6-inch rounds and place on an antioxidant that also walnuts, optional ungreased sheet. Cut each round helps produce insulin, 2 tablespoons plus into 6 wedges, but do not separate the and folate, a B 2 teaspoons granulated wedges. Brush with beaten egg white that helps fight anemia. sugar, divided and sprinkle with 2 teaspoons sugar. 3 Their hearty texture is /4 cup low-fat buttermilk 7. Bake for 20 to 22 minutes until golden brown. Break into wedges and serve From 2007 Sun-Maid great with a cup of . 2 teaspoons egg white warm. Recipe Book Fruit & Sunshine. tip: If necessary, add 1 to 2 tablespoons water to moisten all of the flour. -Raisin

Makes: 24 rolls Method 1. Stir warm water and yeast in a large mixing bowl or stand mixer bowl. INGREDIENTS 2. Heat milk and butter in a saucepan or microwave until 120°F, or very warm, but Makes: about 12 biscuits 1 /2 cup warm water (110 to 115°F) not hot to the touch. Butter does not need to completely melt. Preparation time: 10 minutes 1 2 packages ( /4 ounce) active dry yeast Total time: 25 minutes 3 3. Stir in sugar and salt. /4 cup milk 1 4. Add milk mixture, egg, 2 cups flour, cinnamon, and nutmeg to yeast. Beat until INGREDIENTS /2 cup butter From Betty 1 smooth. 3 /2 cup granulated sugar 1 /4 cups all-purpose flour Crocker Christmas 1 1 5. Gradually mix in remaining flour. Stir in raisins. Dough will be soft and slightly sticky. 2 /2 teaspoon salt 2 / teaspoons baking powder Cookbook; Wiley 1 1 large egg 6. Cover and let rise in draft-free place for 1 hour until about doubled in bulk or, /2 teaspoon salt 2010; reprinted with 4 cups all-purpose flour or 2 cups each cover and refrigerate several hours or up to overnight. 2 tablespoons sugar permission from the all-purpose flour and whole 7. Punch down dough and divide into 24 equal pieces. Roll into balls and place on 1 teaspoon ground cinnamon publisher. 1 wheat flour greased or parchment-lined baking sheet. /3 cup raisins and/or cherries 1 1 teaspoon cinnamon 8. Mix egg yolk with 2 teaspoons water; brush on tops of dough balls. Let rise About 1 /4 cups whipping (heavy) 1 /4 teaspoon nutmeg 30 minutes. Method 1 cup Sun-Maid Natural Raisins 9. Bake in preheated 375°F oven for 25 to 30 minutes until golden brown. Cool on 1. Heat oven to 450°F. In large bowl, mix flour, baking powder, and salt.T hen add sugar, cinnamon, and raisins 1 egg yolk a wire rack. and/or cherries. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough Glaze 10. Stir glaze ingredients to make a smooth frosting-like consistency. Scoop into a zip- is too dry, mix in 1 to 2 teaspoons more whipping cream.) top plastic bag and snip one corner. Squeeze in a cross over cooled rolls. 1 cup powdered sugar 2. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour 1 tablespoon milk if dough is too sticky. Roll or pat ½-inch thick. Cut with floured 2-inch cutter. On ungreased cookie 1 /2 teaspoon vanilla extract variation: Add ½ cup mixed chopped candied fruits with raisins or 1 tablespoon sheet, place biscuits about 1 inch apart. grated orange zest to milk mixture. 3. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve hot. 142 recipes breakfast 143

Plum Good Breakfast Oatmeal Banana French Toast Prunes, , and cinnamon dress up old-fashioned oatmeal. Adding an egg makes for an extra nutritious breakfast.

Makes: 2 to 3 servings

Ingredients 1 cup apple juice 1 /2 cup water 2 /3 cup old-fashioned or quick oats 1 From 2009 Sun-Maid /2 cup Sun-Maid Pitted Prunes, recipe book chopped 1 Breakfast & Brunch. /2 cup chopped apple 2 tablespoons chopped walnuts method or 1. Combine juice, water, oats, prunes, apple, nuts, cinnamon, and 1 /4 teaspoon cinnamon salt in medium saucepan. Bring to a boil over high heat. 1 /8 teaspoon salt (optional) 1 2. Reduce heat and simmer uncovered; stirring occasionally until /3 cup milk thickened and water is absorbed, 3 to 5 minutes for 1 egg old-fashioned oats, 2 to 3 minutes for quick oats. 3. Whisk together milk and egg. Stir into hot cereal; simmer and stir for 1 minute. 4. Serve immediately with brown sugar and milk or cream, if desired. Granola

LADIES’

HomeJ ournal® Originally published in the October 2008 issue of Ladies’ Home Journal® METhod Magazine. ©2008 Meredith 1. Arrange oven racks in center and upper Makes: 4 servings METHOD Corporation. All rights reserved. third of oven. Heat oven to 350°F. Line 1. Heat oven to 350°F. 2 jelly-roll pans with foil. Ingredients Makes: 14 cups 2. Place four slices of raisin bread in a single layer 2. Heat sugar, butter, and in a 8 slices Sun-Maid Raisin Bread in a buttered 9-inch square baking dish. Top Prep time: 10 minutes plus cooling 1 medium saucepan over medium-high 2 medium bananas cut in /4-inch Baking time: 20 to 25 minutes with bananas and four slices of raisin bread. heat about 5 minutes, until butter is slices 3. Blend milk, cream , eggs, sugar, flour, melted and sugar is dissolved. Ingredients 1 cup milk and vanilla in a blender or food processor until 2 cups packed brown sugar 3. Meanwhile, combine oats, rice cereal, 4 ounces softened smooth. 2 Sun-Maid’s first French toast /3 cup butter or cinnamon, and almonds in a large bowl. 3 eggs 1 4. Pour over raisin bread. Let stand 5 minutes or 1 /3 cup sugar recipe appeared in the 1926 book /2 cup honey 4. Pour melted-butter mixture over oat refrigerate overnight. mixture and toss to coat. Divide and 3 tablespoons all-purpose flour Recipes with Raisins. 4 cups uncooked oats 5. Bake 40 to 45 minutes (50 to 55 minutes if spread mixture between prepared 2 teaspoons vanilla extract 2 cups rice cereal refrigerated) until set and top is toasted. pans. Bake 20 to 25 minutes, stirring Powdered sugar (optional) 2 tablespoons ground cinnamon Let stand 10 minutes. 2 cups sliced blanched almonds every 10 minutes, rotating sheets 6. Cut French toast into diagonal halves and 2 cups raisins between racks until granola is toasted. remove with spatula. Dust servings with 1 cup dried apples, diced 5. Cool granola on pans, 5 minutes, then powdered sugar if desired. Milk, vanilla soy milk, or frozen transfer to a large bowl. Stir in raisins yogurt (optional) and apples and cool completely. 144 recipes breakfast 145

Baked Apples with Granola Make-Your-Own Muesli

From Pillsbury Fast & Healthy Meals for Kids; Wiley 2010; reprinted with permission from the publisher.

Makes: 2 servings Preparation time: 10 minutes Total time: 15 minutes

INGREDIENTS 1 large crisp apple (such as , , or ) 1 tablespoon raisins or sweetened dried cranberries 1 tablespoon packed brown sugar 2 teaspoons margarine or butter, softened 1 /2 cup low-fat fruit granola

Muesli is an oats or flaked grain-based cereal chock full of dried fruits and nuts. Some recipes call for toasting the grains, but traditional Swiss recipes usually do not. It can be served raw, or soaked overnight in enough milk, yogurt, or fruit juice to moisten. Serve topped with fresh fruit if desired. Method

1. Cut apple in half lengthwise. With spoon, remove and discard core, making at least a 1-inch 1 Makes: about 10 servings, /2 cup each Serving variations: indentation in each apple half. Place each half in small microwaveable bowl. 1. This is an approximate ratio of ingredients. Experiment with 2. Fill each apple half evenly with raisins and brown sugar; dot with margarine. Cover each with Ingredients different amounts and varieties of dried fruit to make your microwaveable plastic wrap, venting one corner. 4 cups oats or combination oats, own favorite cereal. 3. Microwave each apple half on high 2 minutes 30 seconds to 3 minutes or until apple is tender. , and wheat flakes 2. Cold Muesli—Combine ¼ cup cereal with ½ cup yogurt, 1 Top each with granola. If desired, serve with a little milk, cream, or fruit-flavored yogurt. /2 cup Sun-Maid Raisins milk, or fruit juice; soak for 5 to 10 minutes or overnight. 1 /2 cup Sun-Maid Apricots, chopped 3. Hot Muesli—Mix ½ cup muesli with ½ cup milk or water Sun-Maid’s 1916 tips: What an ideal treat for kids to make themselves. You can teach them how to cover 1 /2 cup chopped nuts in a saucepan or microwaveable bowl. Bring just to a boil, recipe book included with plastic wrap for microwaving. Let them sprinkle on their own granola at the end. 1 /4 cup flaked simmer 3 to 5 minutes. instructions for using raisins and chopped good eats for kids: Apples are a good source of A and C, and taste great, too. Method 4. Add chopped apple, peaches, nectarines, or during dates to make 1. Combine all ingredients and store in soaking or cooking, if desired. breakfast cereals. an airtight container. 146 recipes Snacks 147

Date Shakes Slamming Graham PB&J Nachos Low-Fat Date Yogurt Shake Makes: 1 serving Ingredients 1 /2 cup chopped California dates Reproduced with kind permission of 1 /2 medium banana Unilever PLC and group companies. 1 /2 cup 1 /2 cup plain nonfat yogurt 1 Makes: 2 servings /2 cup crushed ice Preparation time: 5 minutes Method 1. Combine first three ingredients in Ingredients blender and puree until dates are 8 graham cracker squares 1 finely chopped. Add yogurt and ice; /4 cup Skippy® Natural Creamy blend until just combined. or Super Chunk Peanut Butter Spread, melted 1 /4 cup warm reduced sugar Tropical Date Shake jelly or strawberry spread Method 1 Makes: 1 serving /2 cup chopped apples, bananas, 1. Arrange graham crackers on serving plate. Drizzle with melted Skippy® raisins, and/or nuts Ingredients Natural Creamy Peanut Butter Spread and warm jelly, then top with apples. 1 /2 cup California dates 1 tip: Microwave the jelly in a glass measuring cup to quickly heat up. /2 cup juice 2 tablespoons shredded coconut 1 1 /2 teaspoons light rum, (optional) Autumn Fruit Compote 3 scoops vanilla frozen yogurt Makes: 8 servings Method 1. Combine all ingredients except frozen Ingredients 1 yogurt in blender and puree until 1 medium orange /2 cup Sun-Maid dates are finely chopped. 1 medium lemon Natural Raisins 2. Add frozen yogurt; blend until just 4 medium sweet apples, or Sun-Maid Tart combined. peeled, cored, and each Cherries 1 cut into 16 wedges /2 cup sugar 1 (6 or 7-ounce) package 1 cinnamon stick Orange Date Shake Sun-Maid Dried Peaches 3 cups water 1 Date shakes are an iconic food of Southern Makes: 1 serving /2 cup (about 6 figs) Plain low-fat or California’s Coachella Valley, where the treat Sun-Maid’s 1921 Sun-Maid Calimyrna Greek-style yogurt originated when date gardens began offering Ingredients recipe book Figs (optional) 1 featured several locals and travelers milkshakes made with /2 cup California dates 1 similar fruit desserts. dates and ice cream. /2 cup orange juice 3 scoops vanilla frozen yogurt Method Method 1. Remove the bright colored zest from the orange and lemon, using a vegetable 1. Combine dates and orange juice in peeler to make wide strips. Squeeze 2 tablespoons juice from the lemon. Recipes courtesy of blender and puree until dates are the California Date finely chopped. 2. Combine zest, lemon juice, apples, dried fruit, sugar, cinnamon stick, and 3 cups water in a large saucepan. Bring to a boil, reduce heat, cover, and Administrative Committee. 2. Add frozen yogurt; blend until just simmer 15 to 20 minutes, until apples are tender. Cool. Refrigerate in a combined. non-metallic container at least 4 hours to blend flavors. 3. Serve chilled or at room temperature, topped with yogurt if desired. 148 recipes cookies 149

White Chip Oatmeal Cookies Date

HERSHEY’S and HERSHEY’S SPECIAL DARK are registered trademarks. Recipe courtesy of the Hershey Kitchens, and reprinted with permission of . © The Hershey Company.

1 Makes: about 3 /2 dozen cookies

Ingredients: 3 1 /4 cup (1 /2 sticks) butter or margarine, softened 1 /2 cup granulated sugar 1 /2 cup packed light brown sugar 2 eggs 1 cup all-purpose flour 1 teaspoon baking soda 1 2 /2 cups rolled oats 2 cups (12-ounce package) HERSHEY’S Premier White Chips 1 cup chopped dried apricots When “The Settlement” Cook Method Book was first published in 1. Preheat oven to 350°F. Grease or line baking 1903, recipes were written with sheets with parchment paper. assumptions about what cooks 2. Place dates and almonds in a food processor. knew, so instructions were Pulse about 10 times until dates and nuts are somewhat vague. Here is an finely chopped. adaptation of the recipe using 3. Beat egg whites in a large bowl with an modern equipment and our electric mixer until foamy, about 1 minute. tested directions for bake time Gradually add sugar and beat on high speed and temperature. until very thick and soft peaks form, about 4 minutes. Makes: about 4 dozen macaroons 4. Fold dates and almonds into egg whites. Drop 2 tablespoon size mounds 2 inches Ingredients Method apart on prepared baking sheet. The first printing of“The 1 (8-ounce) package Sun-Maid Settlement” Cook Book was 1. Heat oven to 375°F. 5. Bake until golden brown and set, 20 to 25 chopped dates originally entitled The Way to a 2. Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add eggs; beat minutes. Let cool 10 minutes on baking 8 ounces slivered almonds Man’s Heart and was published by well. Add flour and baking soda; beat until well blended. Stir in oats, white chips, and apricots. sheet; remove with a metal spatula and cool 2 egg whites the Milwaukee Settlement House Loosely form rounded teaspoons of into balls; place on ungreased cookie sheet. 1 on a wire rack. Cookies will be crisp then /2 cup granulated sugar in 1903. Reprinted with permission soften upon storage. Store in an airtight 3. Bake 7 to 9 minutes or just until lightly browned. Do not overbake. Cool slightly; remove from from Applewood Books. cookie sheet to wire rack. Cool completely. container. 150 recipes cookies 151

Vanishing Oatmeal Raisin Cookies Presidential Fruit Cookies

Makes: 4 dozen cookies

Ingredients 1 /2 cup (1 stick) plus Recipe reprinted with the 6 tablespoons butter, permission of Quaker softened 3 Oats Company. /4 cup firmly packed brown sugar Method 1 /2 cup granulated sugar 1. Heat oven to 350°F. In large bowl, beat butter and on medium speed of electric 2 eggs mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, 1 teaspoon vanilla cinnamon, and salt; mix well. Add oats and raisins; mix well. 1 1 /2 cups all-purpose flour 2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 1 teaspoon baking soda 3. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove 1 teaspoon ground cinnamon 1 to wire rack. Cool completely. Store tightly covered. /2 teaspoon salt (optional) variations: 3 cups Quaker® Oats 1. Bar Cookies—Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake (quick or old fashioned, 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut uncooked) into bars. Store tightly covered. Makes 24 bars. 1 cup raisins 2. Other Variations—Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. Linda’s Persimmon Drop Cookies Makes: about 3 dozen cookies

Ingredients The Lincoln family regularly purchased pyramids, cookies piled high and 1 held together with spun or caramelized sugar. President Abraham Lincoln also enjoyed /2 cup butter or shortening fruit, so along with macaroons, he kept his cupboard stocked with fruit cookies. 1 cup sugar 1 cup persimmon pulp Makes: 4 dozen cookies 1 egg Ingredients Method 1 teaspoon baking soda 1 1 /2 cups sugar 1. Preheat oven to 350°F. 2 cups flour 1 1 cup soft butter (2 sticks) 2. In a large bowl, combine sugar with butter. /2 teaspoon each 3 well-beaten eggs Cream until fluffy. cinnamon, cloves, 1 1 /2 tablespoons water 3. Add eggs and water and beat thoroughly. and salt 1 3 /4 cups flour Method 1 cup Sun-Maid raisins 4. In another bowl, sift flour, soda, salt, and 1. Heat oven to 350°F. 1 teaspoon baking soda cinnamon. 1 cup chopped walnuts 1 2. Beat butter and sugar in a large bowl until creamy. /4 teaspoon salt 1 5. Combine dry ingredients with butter and sugar /2 teaspoon cinnamon 3. Add persimmon pulp, egg, and baking soda; beat until smooth. 1 mixture. /2 cup currants From Presidential Cookies; 4. Stir in flour, cinnamon, cloves, and salt. 1 6. Add fruits and nuts and mix well. /2 cup raisins, chopped Presidential Publishing 2005, reprinted 5. Mix in raisins and walnuts. 1 cup walnuts, chopped 7. Drop by teaspoon on a greased cookie sheet. with permission from the publisher. 6. Drop rounded tablespoonfuls onto greased or parchment lined baking sheets. 8. Bake for 15 minutes. 7. Bake until set and bottoms are golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool. 9. Remove to a rack to cool. 152 recipes deSserts 153 Classic Raisin Cake & Tropical Dorothy’s Apricot

From 1992 Sun-Maid recipe book.

Makes: 12 servings

Ingredients cake 4 large eggs 2 cups granulated sugar 1 cup 1 teaspoon vanilla extract 1 2 /2 cups all-purpose flour 1 tablespoon ground cinnamon Method 1 teaspoon baking soda 1 1. Heat oven to 350°F. Coat 10-inch tube pan or 12-cup fluted tube pan /2 teaspoon salt 1 with nonstick cooking spray. 2 /2 cups finely grated 1 2. Combine eggs, sugar, oil, and vanilla in large mixing bowl. 1 /2 cups Sun-Maid Natural Raisins 3. Beat with electric mixer until light and fluffy. 1 cup chopped walnuts, optional 4. Combine flour, cinnamon, baking soda, and salt in separate bowl. Cream Cheese Frosting Makes: four 12 x 4-inch Method Gradually add to oil mixture; mix well. Stir in carrots, raisins, and walnuts. 8 ounces cream cheese, softened , about 48 slices 1. In a large bowl, stir together flour, butter, and sour cream Pour batter into greased pan. 2 tablespoons butter, softened to make a soft dough. (Or blend in a mixer with paddle Ingredients 5. Bake for 1 hour or until toothpick inserted in center comes out clean. 1 cup powdered sugar attachment). Wrap dough in plastic and refrigerate until Cool 10 minutes. Remove from pan and cool on wire rack. 1 teaspoon vanilla extract well-chilled, 4 hours or overnight. 2 cups all-purpose flour 2. Preheat oven to 350°F. 6. Combine all frosting ingredients; blend until smooth. 2 to 3 teaspoons milk 1 /2 cup butter, softened 7. Frost top of cake. 3. Combine apricots, jam, coconut, walnuts, and lemon juice 1 cup sour cream in a saucepan. Place over low heat and stir just until jam is melted and mixture is blended. Remove from heat. variation: Tropical Carrot Cake—Reduce oil to 3/4 cup Filling 1 and reduce cinnamon to 1 teaspoon. Use golden raisins, if 1 /2 cups chopped Sun-Maid 4. Divide dough equally into four pieces. On a floured desired. Add one 8-ounce can crushed pineapple, drained; Dried Apricots surface, roll one piece to an 8 x 12-inch rectangle. Spread 1 cup sweetened, shredded coconut; 1/2 cup finely chopped 1 cup apricot jam one-fourth of the filling in a 3 x 12-inch strip on center crystallized ginger or 11/2 teaspoons dry ginger; substitute 1 cup shredded of dough. Fold sides of dough over filling; invert onto a 3/4 cup chopped macadamia nuts for walnuts. For glaze, sweetened coconut baking sheet and tuck ends under. Repeat with remaining Sun-Maid’s 1931 recipe increase milk to 2 to 3 tablespoons and blend with frosting 1 cup chopped walnuts dough and filling. book featured baked ingredients. Drizzle over cake. with toasted coconut Juice of 1 lemon 5. Bake until golden brown, 30 to 35 minutes. Cool. Sprinkle desserts similar to this and chopped crystallized ginger, if desired. Powdered sugar with powdered sugar. Slice into 1-inch wide strips to serve. treasured family recipe. 6. Store whole strudels in an airtight container for up to 3 days or freeze for longer storage. 154 recipes desSerts 155

Quick Peaches & Golden Raisins Apple Makes: 16 servings Preparation time: 15 minutes Cooking time: 35 minutes

Ingredients 6 apples, cored, and sliced 3 /4 cup chopped walnuts 1 Recipe courtesy of Nestlé. All /2 cup granulated sugar 1 trademarks are owned by Société /2 cup raisins des Produits Nestlé S.A., Vevey, 2 teaspoons ground cinnamon . 1 (14-ounce) can Nestlé La Lechera Sweetened From Food Network Favorites: Condensed Milk Recipes from Our All-Star 1 cup all-purpose flour 1 1 Chefs; Wiley 2005; reprinted with /4 cup ( /2 stick) butter, melted permission from the publisher. 2 large eggs 1 tablespoon baking powder Method Powdered sugar 1. Preheat oven to 375°F. Grease 13 x 9-inch baking dish. Vanilla ice cream 2. Combine apples, nuts, granulated sugar, raisins, and cinnamon in large bowl. 3. Pour into prepared baking dish; set aside. 4. Place sweetened condensed milk, flour, butter, eggs, and baking powder in blender; cover. Blend until smooth. Pour batter over apple mixture. 5. Bake for 35 to 40 minutes or until knife inserted in the middle comes out clean. Serve warm sprinkled with powdered sugar and with a scoop of vanilla ice cream.

tip: This fragrant cake is also wonderful drizzled with syrup. Makes: 4 servings

Ingredients Method Mexican Rice 5 to 6 cups frozen sliced peaches (1 large sack) 1. Preheat the oven to 425°F. Place the frozen peaches in an 8 x 8-inch glass 1 (8-ounce) package complete biscuit mix baking dish and defrost in the microwave on high for about 3 minutes. (recommended: Jiffy™ brand) 2. While the peaches are defrosting, make the cobbler topping: In a bowl, 1 /2 cup water combine the biscuit mix with water. Stir until thoroughly combined 1 /2 cup plus 2 tablespoons granulated sugar but do not overwork. In another bowl, combine the ½ cup sugar, 2 teaspoons ground cinnamon 1 teaspoon of the cinnamon, the nutmeg, allspice, , salt, 1 /4 teaspoon ground nutmeg—eyeball it and raisins. Makes: about 4 cups Method 1 /2 teaspoon allspice 3. Remove the peaches from the microwave and combine with the sugar 1. Combine 1 cup water, rice, cinnamon, zest, and 1 Ingredients /8 teaspoon black pepper, a couple of pinches mixture in the baking dish. Top the seasoned peaches with the wet salt in a deep saucepan with lid. Bring to a boil Pinch salt biscuit mix, using your fingers to press it out until even.T op the biscuit 1 cup medium or long rice over medium heat. Reduce heat, cover, and 1 2 (1-ounce) boxes golden raisins, about /3 cup mix with almonds. Mix the remaining 1 teaspoon cinnamon and 1 cinnamon stick simmer 2 to 3 minutes until water is absorbed. or a couple of handfuls 2 tablespoons sugar together and sprinkle over the top. Bake until the 1 tablespoon lemon, 2. Stir milk and sugar into rice. Simmer over 1 (2-ounce) package sliced almonds, about cobbler top is firm and lightly golden and the peaches are bubbly and orange, or zest medium-low heat, stirring constantly until rice 1 /4 cup hot, about 20 to 25 minutes. Pinch of salt is soft and milk is thickened and creamy, about Ice cream or whipped cream for serving 4 cups milk 20 minutes, depending on type of rice. 4. Serve warm as is or with ice cream and whipped cream if you have 1 (optional) /4 cup granulated sugar some on hand. 1 3. Stir in raisins and vanilla. Cook 2 minutes. /2 cup Sun-Maid Remove from heat and let cool 30 minutes Natural Raisins (pudding will thicken). Spoon into dessert 1 tablespoon vanilla extract bowls. Serve warm or chilled sprinkled with Ground cinnamon cinnamon if desired. 156 recipes desserts/appetizers 157

Light Citrus Makes: 12 servings Makes: 18 servings Preparation Time: 20 minutes Ingredients Cooking Time: 21 minutes Crust Filling 3 1 cup Sun-Maid /4 cup orange juice Ingredients Golden Raisins 1 envelope unflavored gelatin 1 (17.3-ounce) package puff 3 1 cup walnuts /4 cup sugar pastry sheets, thawed 2 (8-ounce) packages fat-free cream 1 tablespoon vegetable oil cheese, softened 1 medium , chopped 1 (6-ounce) container low-fat lemon 2 cloves , chopped or orange-flavored yogurt 2 cups cooked, shredded turkey 1 teaspoon grated lemon or orange or chicken peel 1 (4-ounce) can diced green 1 /2 cup Sun-Maid Golden Raisins chiles 1 Finely shredded or zested lemon or /2 cup water 1 orange peel for garnish /2 cup raisins Method 1 tablespoon Granulated 1. Heat oven to 375°F. Spray a 9-inch springform pan with 6. Heat gelatin mixture over low heat just until gelatin is Chicken Flavor Bouillon cooking spray. dissolved. 1 teaspoon ground 2. Process 1 cup golden raisins and walnuts in food processor 7. Stir in remaining orange juice and sugar. Heat just until 1 large egg, lightly beaten until finely chopped, about 30 seconds. mixture is warm and sugar is dissolved. Method 1 3. Press in bottom and /2 inch up sides of springform pan. 8. Beat cream cheese in large bowl with electric mixer on 1. Preheat oven to 400°F. medium until light and fluffy. Gradually beat in warm 4. Bake 8 minutes or until nuts are toasted and crust is set. Cool 2. Heat oil in large skillet. Cook onion orange juice mixture until well mixed. Beat in yogurt and completely. and garlic, stirring occasionally, 1 1 teaspoon orange peel. Stir in 1/2 cup golden raisins. 5. Combine /4 cup of the orange juice and the gelatin in for 3 minutes or until tender. 1-quart saucepan. Let stand 5 minutes or until soft. 9. Pour mixture into crust. Garnish with citrus peel. Add turkey, chiles, water, raisins, 10. Refrigerate at least 2 hours or until set. bouillon, and cumin. Cook, stirring occasionally, for 3 minutes or until heated through. Date and Blue Cheese Crostini 3. Unfold pastry on lightly floured surface. Roll each pastry sheet into A simple combination of dates and mild blue 12-inch square and cut each into cheese make a rich taste. Broil on crisp crostini nine 4-inch squares (you will have and serve warm, or serve cold as a spread for 18 squares total). crackers or sliced baguette. 4. Place 2 rounded tablespoons Makes: 24 servings turkey mixture in center of each square. Brush edges with beaten Ingredients Method egg. Fold squares over filling to 3 /4 cup Sun-Maid Chopped 1. Chop dates into approximately ¼-inch form triangles. Crimp edges to seal. Dates pieces. Cut rind from cheese. Place on baking sheet. Brush with 5 to 6 ounces soft or triple 2. Combine dates and cheese using a fork or beaten egg. cream blue cheese (such flexible spatula until mixture is well blended. 5. Bake for 15 minutes or until as Cambazola cheese) 3. Mix in chopped pecans. golden. Serve warm or at room 1 /3 cup finely chopped and 4. Spread 1 to 2 teaspoons of date-cheese temperature. toasted pistachios or mixture onto baguette toasts and top with pecans a whole . Plain baguette toasts or 5. Place on a baking sheet. crackers Recipe courtesy of Nestlé. All trademarks 6. Broil 3 to 4 inches from heat, just until Whole pistachios or pecans are owned by Société des Produits Nestle bubbly, 1 to 2 minutes. Serve warm. for garnish S.A., Vevey, Switzerland. 158 recipes appetizers 159

Caramelized Onion, Fig, and Stilton Pizza Snappy Salsa Makes: 3 cups

Ingredients 1 /2 cup diced red 1 /2 cup yellow bell pepper 1 /2 cup green bell pepper 1 cup Sun-Maid Natural Raisins or Sun-Maid Dried Apricots or Peaches 1 cup diced fresh pineapple 1 /2 cup diced red onion 1 /2 cup diced jicama (optional) 1 /4 cup finely chopped cilantro or 1 /2 jalapeno, seeded and minced From Weight Watchers New 2 to 3 tablespoons lime juice Complete Cookbook; Wiley 2009; 1 small clove minced garlic Sweet and spicy, with just the right amount of heat, our favorite salsa can 1 reprinted with permission from the /2 teaspoon chili powder be made with raisins, apricots, or peaches. From appetizers to entrees, 1 publisher. /4 teaspoon ground cumin quesadillas to grilled fish, it’s the perfect addition to your spring meals. 1 /4 teaspoon salt Method 1. Combine all ingredients in a medium bowl. Sweet, large, juicy Vidalia , 2. Cover and refrigerate for at least 1 hour for flavor to develop. which hail from , are 3. Serve with chips, as a dip, on bruschetta (see below), or as suggested above. perfect for caramelizing. If you can’t find them, substitute 6 regular yellow onions or 3 yellow Bruschetta: A favorite Italian appetizer and . Rub thin slices of baguette (small French and 3 red onions. In this recipe, bread) with one clove garlic. Grill or bake slices in 350°F oven until crisp, 5 to 10 minutes. Top each slice with 1 tablespoon or other soft white cheese and 1 tablespoon Snappy Salsa. From 1996 Sun-Maid the natural sugar from the figs also recipe book. helps to sweeten and caramelize the onions. Savory, tangy Stilton is our first choice of blue cheese Curried Mix here, but you can substitute any Recipe courtesy of good blue-vein cheese, such as Guittard Chocolate Roquefort or Gorgonzola. Company. Makes: 4 cups

Makes: 6 servings Ingredients 1 1 /2 tablespoons sugar INGREDIENTS 4 teaspoons curry powder (hot or mild to your taste) Method 2 teaspoons oil 1 teaspoon salt 1. To caramelize the onions, in a 12-inch non-stick skillet over medium heat, heat 1 teaspoon butter 2 tablespoons egg whites the oil and butter. Add the onions and cook, stirring occasionally, until light 3 Vidalia onions, thinly sliced 2 cups roasted pistachios golden, about 6 minutes. Reduce the heat to low, stir in the figs, and cook, stirring 6 dried figs, stems removed, 1 cup roasted sunflower seeds occasionally, until the onions are golden brown and well softened and the figs are then sliced 1 cup golden raisins softened, about 12 minutes. 1 (10-ounce) thin prebaked 1 /4 cup diced candied or crystallized ginger pizza crust 2. Preheat the oven to 450°F. Place the pizza crust on a nonstick pizza pan or baking 1 cup Guittard Real Milk Chocolate Chips sheet. Spoon the onion mixture on the crust, then sprinkle with the cheese. Bake 3 ounces , until heated through and the cheese melts slightly, about 15 minutes. crumbled Method 1. Preheat oven to 350°F. In a medium bowl combine sugar, curry, and salt. Mix in egg whites. Add nuts and mix well until evenly coated. Spread onto baking sheet lined with silpat or foil coated with cooking spray. 2. Bake for about 10 minutes, turning mixture over once or twice to assure even roasting, until surface is dry. 3. Remove from oven and mix in raisins and ginger while still hot. Set on rack to cool completely. Mix in milk chocolate chips. Store in airtight container. 160 recipes main Dishes 161

Caribbean Pork Loin with Pineapple Raisin Relish Quick Chicken Curry

Originally published in the April 2010 issue of Better Homes and Gardens® Magazine. © 2010 Meredith Corporation. All rights reserved.

Makes: 8 servings Preparation time: 45 minutes Cooking time: 1 hour 15 minutes

ingredients Pork 1 cup packed fresh leaves 1 cup packed fresh cilantro leaves 1 /2 cup 1 tablespoons finely shredded lime peel 3 tablespoons lime juice 2 teaspoons kosher salt 4 cloves garlic Method 1 Makes: 3-4 servings 1 /2 teaspoons ground cumin 1. Preheat oven to 325°F. In food processor or blender combine oregano, 1 cup cilantro, 1 /2 cup ½ cup pineapple juice, the lime peel, 3 tablespoons lime juice, 2 teaspoons kosher Ingredients 1 (4-pound) bone-in loin center 3 /4 pound boneless, skinless salt, the garlic, and cumin. Cover and blend or process until chopped. With the motor rib roast running, add the olive oil in a thin, steady stream until incorporated. chicken breasts, cut into 1 /2 2. With sharp knife, score surface of pork roast with small slits. Place roast in roasting pan, -inch pieces Recipe courtesy of Kikkomanusa.com Relish bone side down. Pour herb mixture over roast. Roast, uncovered 1¼ to 1¾ hours or until 3 tablespoons vegetable oil, divided 1 1 /2 cups chopped pineapple 1 small red bell pepper, cut into an instant-read thermometer inserted into center of roast reads 150°F, spooning herb 1 Method 1 cup golden raisins /2-inch pieces mixture over meat two or three times during roasting. Lightly tent with foil and let stand 1 1. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over medium-high /4 10 minutes. Temperature will rise to 160°F. 4 green onions, chopped cup minced onion 1 heat 2 minutes. Add bell pepper and stir-fry 2 minutes longer; remove. /4 cup pineapple juice 1 tablespoon all-purpose flour 3. For relish, in bowl combine pineapple, golden raisins, green onions, ¼ cup pineapple 3 tablespoons lime juice 1 tablespoon curry powder 2. Reduce heat to medium-low; heat remaining 2 tablespoons oil in same pan. Add juice, 3 tablespoons lime juice, 2 tablespoons cilantro, and ¼ teaspoon kosher salt. 1 2 tablespoons chopped fresh 1 /2 cups Pearl® Organic Soymilk onion; stir-fry 2 minutes. 4. In large skillet, heat canola oil over medium heat. Cook tortilla wedges in hot oil for cilantro Creamy Vanilla 3. Stir in flour and curry powder; cook 1 minute. Gradually stir in soymilk and salt. 15 to 20 seconds per side. Drain on paper towels. Wrap in foil to keep warm. 1 3 /4 teaspoon kosher salt /4 teaspoon salt Bring to boil, stirring constantly. 3 5. To serve, cut meat from bone and thinly slice. Serve with tortilla wedges, relish, and /4 cup canola oil Hot cooked rice 4. Add chicken mixture; cook and stir until heated through. garnish with lime wedges. 16 (6-inch) corn tortillas, Condiments: cashews, raisins, 5. Serve over rice and top with condiments. Photography by Andy Lyons. Used with permission from Better Homes and Gardens® Magazine. quartered toasted coconut © 2010 Meredith Corporation. All rights reserved. 2 limes, quartered 162 recipes main dishes 163

Chicken and Asparagus with Raisin-Wine au Jus Moroccan Garbanzo Beans with Raisins A wonderful dish that’s the perfect star for a spring lunch or dinner.

Makes: 4 servings

Ingredients 2 tablespoons finest olive oil 4 Foster Farms Boneless Skinless Chicken Breasts Salt and pepper 2 tablespoons butter 1 1 /2 tablespoons finely minced garlic 1 pound fresh asparagus, trimmed and cut into 2-inch pieces 1 /4 cup raisins 1 /4 cup hearty red wine, such as cabernet or pinot noir

Method 1. In a large skillet or sauté pan, heat olive oil over medium heat until warmed. Add boneless skinless chicken breasts and cook for approximately 7 minutes, or until golden brown on all sides. 2. Season with salt and pepper to taste, remove from pan and keep warm. 3. Drain any excess liquid from pan and warm two tablespoons of butter over medium heat. 4. Sauté the finely minced garlic for 2 minutes. Add the asparagus, cover, and cook for 2½ minutes. Recipe courtesy of 5. Add the red wine and the raisins, and continue cooking until the wine has evaporated. Foster Farms. 6. Pour over cooked chicken breasts and serve. Cranberry-Raisin Turkey Wraps Makes: 6 servings

Ingredients 1 Garbanzo, chickpea, ceci: this bean with many names shares culinary /2 cup water 1 history with Mediterranean, Middle Eastern, Indian, and Mexican cultures. /2 cup brown sugar, packed 1 Unlike most cooked legumes, this nutty-flavored bean has a firm texture. /3 cup sugar 1 Recipe courtesy of /4 cup Makes: 4 servings BettyCrocker.com 2 cups fresh or frozen cranberries 3 Preparation time: 20 minutes /4 cup Sun-Maid Natural Raisins 1 Total time: 20 minutes /2 cup chopped onion 1 tablespoon fresh ginger, grated Ingredients Method 1 /2 teaspoon red pepper flakes 1 From 2005 Sun-Maid 1 /3 cups uncooked regular long-grain white rice 1. Cook rice in water as directed on package. 6 tablespoons cream cheese, softened 2 recipe book. /3 1 2 cups water 2. Meanwhile, in 3-quart saucepan, heat oil over medium heat. 1 /2 cup shredded sharp 1 tablespoon peanut or vegetable oil Add sliced onion, chopped onion, and garlic; cook about 6 (8-inch) flour tortillas 1 1 large onion, sliced 7 minutes, stirring occasionally, until onions are tender. Stir 1 /4 pounds sliced deli turkey 1 Method 1 medium onion, chopped ( /2 cup) in remaining ingredients except garbanzo beans. 6 tablespoons chopped walnuts 1. Combine water, sugars, and vinegar in a medium saucepan over medium heat. 1 1 clove garlic, finely chopped 3. Heat to boiling. Reduce heat; cover and simmer about /2 cup fresh cilantro, chopped Stir until sugars dissolve. 1 cup diced acorn or butternut squash 8 minutes, stirring occasionally, until squash is tender. Stir 1 2. Add cranberries, raisins, onion, ginger, and pepper flakes. Bring to a simmer and cook 5 to 10 minutes or until slightly /4 cup raisins in beans; heat thoroughly. Serve over rice. thickened. Cool. Cover and refrigerate until chilled. 1 cup vegetable broth 3. Preheat oven to 350°F. Mix together cream cheese and cheddar cheese; spread about 3 tablespoons on each tortilla. 1 teaspoon ground turmeric Make the most of this recipe with tips from 1 teaspoon ground cinnamon The Betty Crocker® Kitchens. Top with several slices of turkey, 2 to 3 tablespoons cranberry-raisin mixture, 1 tablespoon walnuts, and one heaping 1 /2 teaspoon of cilantro. teaspoon ground ginger 1 (15 to 16-ounce) can garbanzo beans, drained, rinsed 4. Roll up tortillas and wrap individually in aluminum foil. Place on a baking sheet and bake 5 to 10 minutes until heated through. Serve warm. 164 recipes main dishes 165

Fresno-Valley and Raisins Pizza Chicken with and Dates

Makes: 4 servings

Ingredients 1 tablespoon olive oil 1 large clove garlic, minced or pressed 1 teaspoon grated lemon zest 1 small zucchini 1 large or 2 small Valley Lahvosh round flat bread 1 /2 cup (4 ounces) crumbled cheese or soft From Weight Watchers New goat cheese 1 Complete Cookbook; Wiley 2009; /3 cup Sun-Maid Natural Raisins 1 reprinted with permission from the /4 cup shredded Parmesan cheese publisher. 1 tablespoon pine nuts Method 1. Preheat oven to 375°F. 4. Crumble feta or spread goat cheese evenly over lahvosh. 2. Combine olive oil, garlic, and lemon zest in a 5. Sprinkle raisins over cheese. Arrange zucchini evenly This Middle Eastern-inspired dish medium bowl. on top, lightly folding and mounding zucchini ribbons. combines sweet spices, fruit, and 3. Slide a vegetable peeler firmly along the length of the Sprinkle with Parmesan and pine nuts. poultry with olives. You might like zucchini to make thin “ribbons.” Mix zucchini ribbons 6. Bake on oven rack or a baking sheet for 10 minutes or to try it on a bed of . thoroughly with olive oil mixture. until cheese is melted. Makes: 4 servings

Ingredients Lemon and Date Chicken 1 tablespoon olive oil Dates and cinnamon are a sweet contrast to tangy lemon 2 garlic cloves, crushed and green onion in this pleasantly different chicken salad. 1 teaspoon minced peeled fresh ginger Makes: 4 servings 1 teaspoon ground cumin Method 1 /2 teaspoon Ingredients 1. To prepare the marinade, in a gallon-size zip-close plastic bag, combine the oil, garlic, 1 /4 teaspoon turmeric ginger, cumin, paprika, turmeric, cinnamon, and salt. Add the chicken. Seal the bag, 1 2 tablespoons lemon juice /4 teaspoon cinnamon squeezing out the air; turn to coat the chicken. Refrigerate, turning once, for 1 hour. 1 2 tablespoons olive oil /4 teaspoon salt 2 tablespoons sliced green onions Drain and discard the marinade. 1 pound skinless boneless 1 tablespoon fresh, chopped cilantro or parsley 2. Spray a large nonstick skillet with nonstick spray, and heat. Add the chicken and broth; chicken drumsticks 1 2 1 / teaspoon ground cinnamon cook, covered, for 15 minutes. Turn the chicken over; sprinkle with the apricots, dates, /4 cup low-sodium chicken 1 /4 teaspoon salt olives, lemon zest, and water. Cook, covered, checking occasionally, until the chicken is broth 1 2 1 2 / cups diced or shredded cooked chicken cooked through, about 15 minutes longer. If the chicken begins to stick to the skillet, /4 cup dried apricot halves, 1 /2 cup Sun-Maid Chopped Dates add 1 to 2 tablespoons more water. chopped 1 /3 cup thinly sliced celery 2 pitted dates, coarsely 1 /3 cup coarsely chopped, toasted cashews or peanuts chopped (optional) Method 10 small kalamata olives, pitted 1. Combine lemon juice, olive oil, green onion, cilantro or parsley, cinnamon, and salt in a medium bowl. and chopped 2. Stir in chicken, dates, celery, and cashews. 1 tablespoon grated lemon zest 1 tablespoon water 3. Cover and refrigerate 1 hour before serving to blend flavors. 4. Serve as an entrée salad, in a tortilla wrap, in a sandwich, or as a pocket bread filling. 166 recipes salads 167

Raisin Serrano Quesadillas Spicy Asian Slaw Makes: 4 servings

Ingredients 3 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon dark oil 1 /4 teaspoon crushed red pepper flakes 4 cups (8 ounces) packaged coleslaw mix (shredded fresh cabbage and carrots) 1 /2 cup Sun-Maid Natural Raisins 1 /3 cup thinly sliced green onions 1 /4 cup peanuts or chopped cashews (optional) Method 1. Combine vinegar, soy sauce, sesame oil, and pepper flakes. Mix well. 2. Add coleslaw mix, raisins, and green onions. Toss well. 3. Chill at least 1 hour or up to 24 hours before serving. Sprinkle with peanuts, if desired.

Makes: 4 servings Recipes for Spicy Asian Slaw and Broccoli Pasta Ingredients Toss are from the 2002 10 (3 to 4 ounces) Serrano Sun-Maid recipe book. peppers 1 teaspoon olive oil 2 tablespoons regular or reduced sodium soy sauce 1 Image to come /2 cup Sun-Maid Natural Broccoli Pasta Toss Raisins from Makes: 4 servings 4 (8 to 10-inch) flour tortillas Ingredients 8 ounces shredded main dish Dressing Monterey Jack cheese 1 1 cup small broccoli florets /3 cup reduced- Sour cream 1 1 /4 cups cooked shell pasta Cilantro for garnish 1 /2 cup Sun-Maid Natural mayonnaise Method Raisins 1 tablespoon cider 1 1. Slice Serrano peppers lengthwise in half. Remove stems and seeds. Thinly slice into lengthwise strips. /3 cup chopped red onion vinegar 1 1 (Wear gloves to protect hands.) /4 cup chopped red bell /2 teaspoon sugar 2. Heat olive oil in a small frying pan. Add pepper strips and cook over medium heat 3 to 4 minutes, stirring pepper Salt and pepper constantly until peppers begin to blister and soften. Add soy sauce and raisins. Cook 30 seconds or until liquid is nearly evaporated. Remove from heat and set aside. (Be sure to work in a well-vented area.) Method 3. Heat a wide frying pan over medium heat. Brown one side of one tortilla; flip tortilla over and place one 1. Combine all salad ingredients. fourth of the cheese and peppers on half the tortilla. Fold the other half of the tortilla over the filling. 2. Combine all dressing ingredients and blend well. Continue to cook over medium heat, turning once to brown the other side. Repeat with remaining tortillas. 3. Pour dressing over salad. Add salt and pepper to 4. Cut in wedges and serve with sour cream and cilantro. taste. Toss and serve. 168 recipes salads 169

Dolmas Salad Waldorf Salad Makes: 2 servings Preparation time: 10 minutes

Ingredients 1 (2.6-ounce) pouch or 1 (5-ounce) can StarKist® Albacore in Water 1 tablespoon lemon juice 2 tablespoons raisins 1 /4 cup mayonnaise 1 /8 teaspoon ground cinnamon 1 large size apple, cored, and chopped 1 /2 cup chopped celery 2 tablespoons walnuts or pecans, chopped 2 tablespoons milk Sugar, to taste

Method 1. In a large bowl, toss together apples and lemon juice. tip: For a lower- 2. Add celery, raisins, walnuts, and tuna. Toss gently. fat version, use Recipe courtesy of Starkist. 2011 Starkist Co. 3. In a medium bowl, combine mayonnaise, milk, and reduced fat or All rights reserved. cinnamon. Blend well. (For a sweeter dressing, add sugar.) nonfat mayonnaise 4. Pour dressing over apple-tuna mixture. Toss gently to coat. and nonfat milk. After making —stuffed grape leaves shown at right—one chef did not want to discard the grape leaf pieces left over. So she combined them with other ingredients into a salad. It would make a wonderful side dish for roasted lamb. Preserved grape leaves are sold in jars in Middle Eastern markets Raisin and in many well-stocked supermarkets. Makes: 6 servings Makes: 4 to 6 servings Recipe courtesy of Ingredients Magazine. 1 Ingredients 1 /2 cups grated carrots 1 /4 cup pine nuts (1 ounce) 1 cup Sun-Maid Natural 1 /2 cup thinly sliced green onions (white Raisins 1 and pale green parts only) /2 cup thinly sliced celery 1 1 tablespoon olive oil /2 cup chopped walnuts 1 Method 1 /2 cups long-grain white rice (optional) 1 1. In a 4- to 6-quart pan over medium heat, stir pine nuts and ¼ cup 1 2 /2 cups fat-skimmed chicken broth or /3 cup low-fat mayonnaise green onions in oil until nuts begin to brown and onions are limp, vegetable broth or plain yogurt From 2007 Sun-Maid 1 about 5 minutes. /2 cup chopped preserved grape leaves recipe book. 1 Method (reserve /4 cup brine) 2. Stir in rice, chicken broth, grape leaves and reserved ¼ cup brine, 1 1. Combine all ingredients and toss well. /4 cup lemon juice lemon juice, raisins, and pepper. Bring to a boil, then reduce heat to 1 /4 cup raisins low, cover, and simmer until liquid is absorbed and rice is tender 2. Cover and refrigerate until chilled. 1 /4 teaspoon pepper to bite, 30 to 35 minutes. 1 /4 cup chopped parsley 3. Fluff rice mixture with a fork; stir in parsley, , and remaining Serving suggestion: Sandwich—Serve raisin 1 /4 cup chopped fresh dill ¼ cup green onions. Mound salad on a platter and garnish with carrot salad in pocket bread or tortilla roll-up with 1 lemon (optional), rinsed and quartered lemon quarters if desired. Serve warm or at room temperature. smoked deli turkey. 170 recipes SALADS/side dishes 171

Moroccan Quinoa Apple-Raisin Stuffing

Recipe courtesy of Nestlé. All trademarks are owned by Société des Produits Nestlé S.A., Recipe courtesy of Vevey, Switzerland. Campbell Soup Company.

Perfect for any night of the week, this Moroccan-inspired dish features a flavor-rich combination of quinoa, cilantro, pine nuts, and dried fruit. Serve as a side dish or add cooked meat or fish for a meal all its own.

Makes: 6 servings, ½ cup each Preparation Time: 10 minutes Cooking Time: 20 minutes Cooling Time: 5 minutes standing

Ingredients Method 1 tablespoon extra-virgin olive oil 1 1. Heat oil in medium saucepan over medium- /2 cup chopped shallots high heat. Add shallots and garlic; cook, stirring Makes: 6 to 8 servings 1 large clove garlic, finely chopped occasionally, for 2 minutes or until fragrant. 1 cup water Ingredients Method 2. Stir in water, Juicy Juice, quinoa, bouillon, and 1 1 1 cup Apple Nestlé Juicy Juice® All Natural 100% Juice /4 cup ( /2 stick) butter 1. Heat the butter in a 10-inch skillet over medium heat. cumin. Bring to a boil; reduce heat to medium- 1 1 cup ivory quinoa, rinsed 1 stalk celery, chopped (about /2 cup) Add the celery and onion and cook until tender, stirring 1 low. Cover; cook for 15 minutes or until most 1 1 /2 teaspoons Maggi Granulated Chicken Flavor Bouillon 1 small onion, chopped (about /4 cup) occasionally. Add the broth and heat to a boil. Remove 1 of liquid is absorbed. 1 /2 teaspoon ground cumin 1 (10 /2-ounce) can Campbell’s® Condensed Chicken Broth the skillet from the heat. Add the stuffing, apples, raisins, 1 /3 cup currants or chopped dried cherries or cranberries 3. Remove from heat; stir in currants. Cover; let 4 cups Pepperidge Farm® Herb Seasoned Stuffing and cinnamon and mix lightly. Spoon the stuffing mixture 1 /3 cup coarsely chopped fresh cilantro stand for 5 minutes. 1 medium apple, cored, and chopped (about 1 cup) into a 1½-quart casserole. 1 1 /4 cup pine nuts, toasted 4. Add cilantro and pine nuts; fluff with fork and /4 cup raisins 2. Bake at 350°F for 25 minutes or until the stuffing is hot. 1 Ground black pepper serve. Season with pepper. /4 teaspoon ground cinnamon 172 recipes side dishes 173

Lentil Cakes Grilled Baby With Raisins, Pine Nuts, and Rosemary

Recipe courtesy of Magazine.

Makes: 5 servings Preparation time: 10 minutes Recipe courtesy of the Produce for Cooking time: 15 minutes Better Health Foundation (PBH). Find this recipe and others like it online at Ingredients 1 www.FruitsAndVeggiesMoreMatters.org. /2 cup goat cheese 1 tablespoon finely chopped rosemary 1 /2 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 /2 teaspoon salt plus additional for seasoning 6 baby (about 2 pounds), trimmed and halved lengthwise Freshly ground black pepper 3 tablespoons raisins 3 tablespoons pine nuts

Makes: 8 servings Preparation time: 1 hour 15 minutes

Ingredients Method 1 3 curry leaves or /2 teaspoon of curry powder 1. Pour olive oil into a large saucepan over medium heat and sauté 1 cup crimson the onions and garlic until translucent. Add lentils, split peas, 1 cup beluga lentils garam masala, and curry, and sauté for about 3 to 5 minutes. 1 cup split peas Add water to the mixture and bring it to a gentle boil. Bring heat 1 cup sweet onions, diced down to a simmer and cook until soft, then drain cooking liquid. Method 1 tablespoon garlic, minced 2. In a food processor, puree three quarters of the mixture until nice 1. In a bowl, combine the goat cheese and rosemary. Cover tightly with plastic wrap and refrigerate until 1 tablespoon olive oil and smooth, saving one quarter for texture. ready to use. In a separate bowl, whisk together the oil, vinegar, and ½ teaspoon of salt. 3 quarts water 3. Fold whole lentils and raisins into puree and mix well. Adjust 2. Preheat a grill to medium-high heat. Brush the eggplant with the marinade and season with salt and the 2 tablespoons garam masala seasoning if necessary. black pepper to taste. Reserve remaining marinade. 3 tablespoons olive oil, to sauté the cakes 4. Portion into 2 to 3 ounce cakes. Sauté over medium heat and sear 1 3. Transfer the eggplant to the grill cut side down. Close cover and cook, 5 to 7 minutes, turning once halfway /3 cup raisins cakes one minute per side. Serve immediately with your 1 through, until eggplant is very tender and lightly charred. /4 teaspoon salt or to taste favorite or salad. 1 /4 teaspoon black pepper or to taste 4. Remove eggplant from grill and spread the cut side of each half with goat cheese mixture. Top each half with a sprinkling of raisins and pine nuts. Return eggplant to grill cut side up. Close cover and cook until goat cheese is slightly melted, about 30 seconds. Drizzle with reserved marinade and serve. 174 INDEX index 175

California Raisin Marketing dried-on-the-vine harvesting Sacramento Valley 40 papaya 117 Raisin bombers 12, 124 sauce 19 Index Board 16 84-5 Santa Clara Valley 39, 107 M paper trays 80-3, 86 Raisin Day 57-8 Stanford, Leland 39 Calimyrna figs 110-111 doll, Sun-Maid collectible 16 Guinness Book of Records 15 macaroons, date 149 Payne, L.R. 11 raisin juice concentrate 19 stollen 125, 138 calorie needs, daily 31 DOVine grape variety 41, 102, Mad Magazine 64 peaches 29, 114 raisin paste 19 stuffing: raisin stuffing 21 A 26, 97, 120 104 Malaysia 126-7 pears 115 raisin stack 90 apple-raisin stuffing 171 Adams, Ansel 61 cantaloupe 117 H mango 117 Pellier, Louis 39, 109 Raisin Train 10, 58, 96 sugar levels, grape 81, 90 advertising 58-63, 128 carrot cake 24, 152 Harding, Warren G. 11 Manock, Kendall L. 6 Penner, Pete J. 7 raisins: nutrition information sugar-infused dried fruits airplanes 130 tropical carrot cake 152 e harvesting raisins: hand marketing, raisin 53 persimmon drop cookies 150 29 116-7 alcohol 87 cereal 18 Easter 24 harvesting 80-81 mechanical harvesting 82-5 Petersen, Lorraine Collett 7, types of raisins 102-4 sun-drying 80-1, 86, 89 animated Sun-Maid Girl 17, cheesecake, light citrus 156 Easterby, Anthony Y. 44 mechanical harvesting 82-3 Mexico 123 11, 54-5, 57 Ramadan 26, 113 Sweden 122, 124, 137 51, 61, 68-9 cherries 116 eggplant, grilled 173 dried-on-the-vine muesli, make-your-own 145 Philippines 126-7 Reader’s Digest 17, 65 Swanson, A.E. 7, 13 apples 22, 29, 115 chicken: chicken and Eisen, Francis T. 38 harvesting 84-5 Mission figs 110-1 phytochemicals 118 recipe books, Sun-Maid 66-7 Synthespian Studios 68 apple raisin cake 155 asparagus with raisin-wine empanadas, turkey 157 harvesting plums 109 mobile phones 130-1 pineapple 117 rice-flour raisin bread 135 baked apples with granola au jus 162 Eriksson, Leif 36 headquarters, Sun-Maid 50-1, Monopoly, Sun-Maid 65 : caramelized onion, fig 155 144 chicken with olives and equivalency, fresh/dried 28-9, 90-1 Moraga, 44 and stilton pizza 158 ripening, grape 88 T Taiwan 126 apricots 22, 28, 39, 106-7 dates 165 41 holidays, fruit and food 25 Muscat grape variety 39, 56, 81 Fresno-Valley zucchini and Rocca, Earl 7 telephone communication apricot strudel 153 quick chicken curry 161 horse-drawn plow 130 raisins pizza 164 Rockwell, Norman 12, 62-3 130-1 white chip apricot oatmeal Children’s Day 26 hot cross buns 24, 140 planting vineyards 76-77 royal wedding cake 139 cookies 148 24, 121, 126, 135 f N plums 39, 108-9 royalty 35, 37 Thanksgiving 26, 27 grape variety 41, 102-4 naan, almond laced saffron Arabic, dried fruit references Chinese Lunar New Year 24 125 Thompson Seedless grape fiber, dietary 118-9 136 35 chocolate covered raisins 16, I population, California 92-3 variety 46-7, 76-7, 79, 81, nachos, slamming graham Armenian growers 92 18 figs 23, 29, 110-1 immigration, California 42, pork loin with pineapple raisin S 102-4 cracker PB&J 147 Aristotle 36 chocolate covered fruits 23 Fig Newtons 111 92-3 relish, Caribbean 160 Saint Lucia buns 137 Thompson, William 46 natural seedless raisins 102-3 123 Church, Moses 44 124 121, 126, 136 Porteous, James 44 Saint Martin’s Day 23 trail mix 19 nut mix, curried 159 salads: transportation 96-7, 130 125 climate 43, 77 five a day programs 41 Indonesia 126-7 portion sizes 30 nutrition information 28-9, albacore Waldorf 169 trellis systems 76-7 cobbler, peaches and golden Flame Seedless grape variety international flags 98-9 Portugal 125 118-9 broccoli pasta toss 167 open gable 77, 84 raisins 154 103 international food guidelines Processing plant 11, 13, 50-1, dolmas salad 168 overhead 77, 85, 90 b coleslaw 20 Forkner, J.C. 111 120-2 53, 91, 94-5 barbecue sauce 19 lemon and date chicken Turkey 123 spicy asian slaw 167 food chart, 31, irrigation 44-5 O production, annual 77 128 122 salad 164 colony farm system 42 Oakland 98-9 product line, Sun-Maid 14, Bear brand 58 food guidelines, international raisin carrot salad 20, 169 compote, autumn fruit 147 oatmeal raisin cookies 21, 150 16, 50 UV Berg, E.A. 7, 10 120-2 J Prohibition 47 salsa, snappy 159 consumer stories 70-3 oatmeal, plum good breakfast 27, 123-5 Berlin Airlift 12, 124 French toast, banana 143 Japan 26, 98, 120, 126-7, 129, 23 San Joaquin Valley: formation cooperatives 10, 52 142 vineyards 76-7 beta- 118 Fresno Scraper 44 135 prunes 23, 28, 108-9 43 corn flour raisin cake 135 orchards: apricot 107 Virgil 36 Bible, dried fruit references Fresno Station 39 climate 43 cranberries 116 Japanese growers 92 plum 108 pudding: 21 34 fruitcake 22, 125 irrigation 44 cranberry-raisin turkey Jefferson, Thomas 37 organic raisins 17, 86 27 San Francisco 56-7 biscuits, cinnamon-raisin 141 wraps 162 fruit cookies, presidential 151 Jewish cookery 25, 125 Purim 25 W scones, whole wheat currant Blossom Trail 115 crostini, date and blue cheese frost 14, 88 QR codes 131 warehouses 97 141 blueberries 116 156 PQ quesadillas, raisin serrano 166 Washington, George 37 seedless 46-7 Blue’s Clues 65 cultivation of grapes, first 34 K packing house 39 quinoa, Moroccan 170 water 43-5 Selma Pete grape variety 16, Blue Ribbon Peaches 114 currants 102-3 G Kearney, Martin Theodore packaging: carton can 15, 61, Central Valley Project 45 garbanzo beans with raisins, 41, 102, 104 bonnet, Sun-Maid 15, 55 125 42, 52 94-5 Friant Dam 45 Moroccan 163 serving sizes 30 boron 118-9 Keeler, William N. 7 packaging lines 91, 95 R Pine Flat Dam 45 Germany 98, 121, 125 railroads 39, 96 Sesame Street 64 87 King, Anita 58 sustainable packaging 87 weather 14, 43, 77-9, 88-9 rain 14, 88 shakes, date 113, 146 bread, raisin 128-9 d Gold Rush 42 Korea 121 painting, original Sun-Maid Welsh, H.H. 7, 10 Raisin Administrative shipping: first raisins to the prize raisin bread 134 dates 23, 112-113 golden raisins 91, 104-5 11, 54 World War II 12 date shakes 113, 146 Gooseberry Patch 17 Palace of Fine Arts 17, 57 Committee 13 New World 37 Dancing Raisins 15, 61 granola 18, 142 L Panama Pacific International Raisin Bargaining Association container shipments 98-9 c dehydrators 104-5 granola bars 20 Lent 24 Exposition 10, 17, 46, 54-7, 14 Simon and Schuster 16 XYZ California Associated Raisin 122, 124 grapevines, planting 76-7 lentil cakes 172 66, 128, 134 Raisin bran cereal 21 Simpson, Lee 7 Yosemite National Park 61 Company 10, 11, 52, 54-59 dental health 119 growing grapes 78-9, 88 Lincoln, Abraham 151 129 Raisin bread 15, 18, 128-9 The Simpsons 65 Zante Currants 102-3 California Raisin Advisory distillery, Sun-Maid 87 growing areas: San Joaquin logos, Sun-Maid 11, 13, 14, 25 recipe, prize raisin bread Smithsonian Institution, 15, 55 Board 13, 15, 61 Diwali 27 Valley 40 50, 59 134 Southern Pacific 96 176 acknowledgments Acknowledgments Sun-Maid would like to thank the following for their and Veggies—Mix it up!): 41tl. 5 A DAY @ NSF-CMi Ltd.: 41cl. kind permission to reproduce their images: Produce for Better Health Foundation (Fruits & Veggies—More (Key: a-above; b-below/bottom; c-center; f-far; l-left; r-right; t-top) Matters): 41 c, 172. International Nut and Dried Fruit Council The Fresno Morning Republican: 10tc, 47tr, 57tl, 58cl. Fresno Foundation: 41bl. Informa UK Ltd. (FoodNews): 41bc. Edwin M. Bee: 13tl, 13bl, 15br, 16tc. iStockphoto.com: Viktar Malyshchyts Eaton, Vintage Fresno (Fresno: The Huntington Press, 1965): 42tr. 14tr (plums), 28bl, 108tc, 117tc; Jack Puccio 18bl; LVV 18bc; Joe California State Library, California History Section, Sacramento: Potato Photo 18br, 21tr; bettina sampl 19tl; Shawn Gearhart 19tr, 42cl. M. Theo. Kearney, Fresno County, California, and the 19br; Joe Biafore 20tl, 27c, 116br; JoKMedia 20tr; Norman Pogson Evolution of the Fruit Vale Estate, revised ed., Fresno, 1903: 43tl. 20cr; Ethan Myerson 20bl; AdShooter 20br; William Mahar 21 tl; The Interior, v.1, no. 4 (Fresno: December 1895): 44br. Charles Lauri Patterson 22tr, 125ftc; WEKWEK 24tr; Carly Hennigan 25tl; C. Colby, The California Raisin Industry–A­ Study in Geographic Sarah Bossert 25tr; Alex Slobodkin 25b (calendar); akiyoko 26tr; Interpretation, Annals of the Association of American Geographers Kyu Oh 26cl; Amelia Johnson 26cr; Kulpreet_Photography 27tl; v. 14, no. 2: 45t. Vincent Petrucci and Malcolm Media Press: 46r, Nikhil Gangavane 27tr; foodandwinephotography 27b; Joachim 87tr, 103, 119tr. Gustav Eisen, The Raisin Industry (San Francisco: Angeltun 28tc (scale); Matej Michelizza 28tl (peach), 29 fbl, 114c; H.S. Crocker, 1890): 46br. Pop Laval Foundation: 47c, 96r, 111tr, BEZERGHEANU Mircea 29cl (figs), 111cl; Mark Herreid 30tl; 114br, 130tr. M. Rieder, Los Angeles, circa 1910: 52br. Western Rick Hoffart 30tc; diane39 30tr; Steven Wynn 31br; Michael Flippo Novelty Co., Los Angeles: 53bl, 114tr. The San Francisco Bulletin: 42bl; Don Bayley 51tr; Fedor Patrakov 87cr; Lya_Cattel 92tr, 115cr; 55tl. SanFranciscoMemories.com: 56tr. Ansel Adams Publishing dandanian 98c (clock); Kent Steffens 99tc; melhi 99tr; Lulu Durand Rights Trust: 61bl. Norman Rockwell Museum: 62tl, 62br. E.C. 109bc; Elzbieta Sekowska 109br; cynoclub 110b; Jill Fromer 111bl; Publications, Inc. (Mad Magazine): 64r. Sesame Workshop Paul Cowan 112cl; Dean Turner 115bfl; Sarah Lee 116tl; Dimitris (Sesame Street): 64l. FOX (The Simpsons): 65c. Viacom Stephanides 116c (dried cranberries); YinYang 116tr; eli_asenova International Inc. (Blue’s Clues): 65b. Hasbro (Monopoly): 65tl. 116c (cherries); kalimf 116bc; Alina Solovyova-Vincent 116cr Penguin Group: 72br. Midland Tractor: 82b. SFI Inc.: 87trb. (dried blueberries); Tim Abramowitz 117cl; Yong Hian Lim 117tr; Charles Weidner, San Francisco, circa 1910: 92c. Jon Marthedal: tropicalpix 117bl; Andrjuss Soldatovs 117bc; Daniel Bendjy 117cr 93tr. Kane is Able, Inc.: 97cl, 97bl. Valley Fig Growers: 111tl. (papaya); Elena Schweitzer 117fbr; Matthew Jones 118tr; Volodymyr Edward Mitchell, San Francisco, circa 1915: 111bc. Fresno County Krasyuk 119tl; Nataliia Fedori 119ftr (clouds); Gustavo Andrade Blossom Trail: 115cl. Health Canada: 120tr. Ministry of Health, 119cr; Iuliya Sunagatova 119cl; Ruslan Ivantsov 119br (salt); Labour and Welfare (Japan): 120b. German Nutrition Society: Talaj 119bl; Magdalena Kucova 125 ftr, 125tr; Antonio Ribeiro 121tl. Chinese Nutrition Society: 121tr. Korean Nutrition 125tc; MorePixels 125c; Andrea Skjold 126cl; Elena Semenova Society: 121bl. National Institute of Nutrition (India): 121br. 127bl; Stephen Strathdee 130cr; dblight 130bl; lisegagne 130bc; Ministry of Food, Agriculture and Fisheries (Denmark): 122bl. Tim Boryer 130br; Orlando Rosu 131tr; oversnap 139tr; Roman National Food Agency (Sweden): 122br. Secretary of Health Ivaschenko 150br; zkruger 171r. Simon & Schuster, Inc.: 16c. The (Mexico): 123tl. Department of Health and Ageing (Australia): Reader’s Digest Association, Inc.: 17bc, 65 tr. Facebook: 17tr. 123tr. Food Standards Agency (United Kingdom): 123br. Maybeck Foundation: 17br, 57 br. Inc.: 21bfl. Post Ministry of Health (Turkey): 123bl. Bauducco Foods: 129cl, 129c, Foods, LLC: 21bl. Attune Foods: 21bc. Quaker Oats Company: 129cr, 129bl, 129br. RAC Japan: 135tl, 135tr. Betty’s Kitchen 21br. Kellogg Company: 21bfr. StockFood: Bender–StockFood Magazine: 135bl, 135br. Meredith Corporation: 131 cl, 142r, 160l, Munich 23tl. Fotolia: web2000ra 28cl (apricots), 106br; Secret 160r. Wiley: 136tr, 141br, 144, 154, 158tr, 165tr. King Arthur Side 29tl (apple), 115tl; nito 116fbl (dried cherries); Daryl Musser Flour Company: 138. Unilever PLC and group companies: 147tl, 117fbl (dried pineapple); Carmen Steiner 125cr; ExQuisine 125bl; 147tr. The Hershey Company: 148tr. Applewood Books: 149br. JJAVA 127tr. PhotoDisc Inc.: 29ftl. United States Department Presidential Publishing: 151br. Société des Produits Nestlé S.A.: of Agriculture: 31tr, 122tl, 122tr. Alamy Images: Robert Harding 155tl, 155tc, 157, 170l, 170r. Guittard Chocolate Company: 159bc. Picture Library Ltd 34tr; The Art Gallery Collection 35tl; North KikkomanUSA.com: 161cr. Foster Farms: 162cr. BettyCrocker. Wind Picture Archives 36l. Bridgeman: Still Life of Flowers and com: 163cr. Valley Lahvosh Baking Co.: 164tr. Starkist Co.: 169tl, Dried Fruit, 1611 (oil on panel) by Clara Peeters (1594-1659) Prado, 169cl. Campbell Soup Company: 171l. Fitness Magazine: 173. Madrid, /Giraudon/The Bridgeman Art Library 37tr. Corbis: Araldo de Luca 35tr; Alfredo Dagli Orti/The Art Archive 36r. Special thanks to Jerry Winters, cover design. Cover art Dorling Kindersley: Neil Lukas 17cr, 57bl; Alistair Duncan 34b; © Sun-Maid Growers of California. Rob Reichenfield 37cr; Demetrio Carrasco 37bl; Angus Osborn 37br; Steve Gorton 42tl; Roger Phillips 46tl; Dorling Kindersley Thank you to the following individuals for their contributions to 69tr (film strip); Ian OLeary 107tl. Wikimedia Commons: this publication: Steve Bryant: field and facility photography. Amadalvarez 35cr. California Date Administrative Committee: Jim Buckley: publishing consultant. Kelly Burgoyne: food styling 35br, 112b, 113tl, 113cl, 113bl, 113tc, 146. Proceedings of the and photography. Arianna Carughi, PhD, CNS: health and Massachusetts Historical Society, v. 51: 37cl. Joaquin Sorolla y nutrition research. Mike Eliason: field and facility photography. Bastida: 38tr. Fresno County Public Library, California History Rosemary Mark: recipe consultation and styling assistance. and Genealogy Room: 38bl, 39cr, 44t, 45bl, 45bc, 45br, 47tl, James Painter, PhD, RD: nutrition consultant. Bill Secrest: 109cl, 111br. California Dried Plum Board: 39tl, 108b, 109tl, historical research and archives. 109tr. Apricot Producers of California: 39cl, 106tr, 106bl, 107cl, 107c, 107cr. Canadian Produce Marketing Association (Fruits Text and all other images © Sun-Maid Growers of California.

Raisins & Dried Fruits Serving American Families & the World Since 1912

Serving American Families Sun-Maid Raisins & Dried Fruits & the World Since 1912 Printed in U.S.A Printed

$35.00 USA marketed, and enjoyed throughout the throughout and world. marketed, enjoyed characteristics, their history, and how theycharacteristics, their are grown, processed, history, answers all answers on your raisins questions and dried fruits—their unique One hundred years in the making, Sun-Maid’s century of experience One years in hundred the making, Sun-Maid’s